EASY ARTICHOKES Rinse artichokes, trim stems to about 1". Trim the top of the artichoke by cutting off 1/4-1/2" of the top; discard. Use scissors to trim thorns off the top of each petal. Cook stem ends up in a deep, microwave-safe bowl filled with 2" water; covered with plastic wrap. Microwave until tender (7-15 minutes, depending on size). Let stand, covered, 5 minutes before halving artichokes lengthwise. Remove and discard center petals and fuzzy center (the "choke") before serving. We recommend a simple dip of plain yogurt with minced garlic, herbs, salt, pepper and lemon, and drizzled with olive oil to dip the tender leaves in.